Classic Bread Recipe
1 cup water (lukewarm 110 - 115F)
1 cup buttermilk (room temp.)
1/4 cup oil
5-6 cups bread flour
1/2 cup sugar
2 large eggs (beaten)
1 tbsp salt
4 tsp instant yeast
1 egg white
3 tbsp milk
Mix together water, buttermilk and oil. Add 1 1/2 cups of flour and mix with a wooden spoon till smooth.
Add sugar and eggs stir together till smooth. Mix in the salt. Then stir in yeast. Allow to sit uncovered for 15 minutes.
Then add flour a 1/2 cup at a time. Stir till it becomes to hard to mix. Place some flour onto the counter and continue to slowly add remaining flour till the dough is just a little bit sticky (note you may not need all the flour). Knead the dough for 8-10 minutes till smooth and elastic (stand mixer 5-6 minutes with a dough hook).
Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour. Pour out onto a lightly floured surface. Cut dough in half and degas the dough. Shape dough into 2 rectangles the length of a 5x9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough.
Pinch the seam closed with your fingers. Place into two greased 5x9 loaf pans. Cover with plastic wrap and allow to rise till double in bulk about 45-60 minutes. After the dough has proofed, make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again. Bake in a 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow. Remove from pans and cool on a wire rack.